Rhubarb

/
rhubarb.jpg

Rhubarb is an early spring delight and a perennial crop (meaning it comes back year after year)

The edible part of rhubarb is the stalk of the leaves. Its crisp texture and tart, sour flavor pair well with sweet fruits, desserts, crumbles and pies. Or, try making a rhubarb simple syrup for use in cocktails!


Harvest tips:

  • pull stalks off of plants, then trim off leaf before cooking

  • unwashed rhubarb will store in the refrigerator for 5-7 days

  • freeze rhubarb by cutting into pieces and freezing on a baking sheet before storing in a freezer bag